Lets compare vitamin content per 1 kilogram of Sweeteners, for baking, brown, contains sugar and sucralose vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 4.8 times more Vitamin B1, 3.3 times more Vitamin B2, 19.9 times more Vitamin B3, 2.8 times more Vitamin B5 and 5.3 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparing minerals per 1 kilogram for Sweeteners, for baking, brown, contains sugar and sucralose vs Baked Red Potatoes:
Sweeteners, for baking, brown, contains sugar and sucralose have 7 times more Calcium and 2.3 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Copper, 2.8 times more Magnesium, 2.6 times more Manganese, 36 times more Phosphorus, 4.2 times more Potassium, 5 times more Zinc and 31.4 times more Water than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparison of macro-nutrients per 1 kilogram:
Sweeteners, for baking, brown, contains sugar and sucralose have 4.5 times more Energy, 5 times more Carbohydrate and 31.9 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Sweeteners, for baking, brown, contains sugar and sucralose as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Fructose, Glucose and Sucrose in 1 kg.